1
Preheat the oven to 400°F.
2
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest for 10 minutes.
3
On a baking sheet, toss the sweet potatoes with the oil, salt and pepper. Roast for 16-20 minutes, or until tender.
4
Preheat the grill or a large skillet over high heat.
5
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well.
6
Transfer the grilled steaks to a cutting board and rest for 5 to 10 minutes, then slice against the grain.
7
Combine all of the tomato salad ingredients in a bowl. Season to taste.
8
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
Divide the steaks and sweet potatoes between plates. Serve with tomato salad and drizzle with chimichurri.